Trevally sashimi recipe

  • HTC - Trevally


1 trevally

A few lemons and/or limes

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1 orange

Sprig of spring onions

Cracked pepper

Wasabi (optional)

Dipping Sauce

- Soy sauce

- Sweet chilli

- Fish sauce

- Brown sugar

- Minced ginger and garlic (optional)


1. Clean and trim the fish fillets of blood and sinew. Use a sharp, thin blade to slice the fish as thin as possible (or desired).

2. Toss with enough lemon, lime and orange juice to evenly cover the fish. Pop in the fridge and leave to cook for 15 mins or longer.

3. Lay the sashimi evenly on a plate, sprinkle with cracked pepper and finely chopped spring onion.

Dipping sauce

This is a matter of trial and adding small amounts of each ingredient until you like the flavour.

Start with a good amount of soy sauce as a base, add a squirt of fish sauce, a good dollop of sweet chilli and a teaspoon or two of brown sugar. Mix all together and alter to taste. You can also add a little minced garlic or ginger for an extra kick.

   This article is reproduced with permission of   
New Zealand Fishing News

November 2019 - Jordy Bardin
Re-publishing elsewhere is prohibited

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